If I were to have a cheat meal…

It would be this speedy lasagna I saw Chef Michael make on his show “Chef At Home”. It looked amazing and was easy to make. I figure you could make a few low fat changes, whole grain pasta and have smaller portions.

Chef Michael Smith’s Speedy Lasagna 4 – 6 servings (with leftovers)

Tomato Sauce

3 tbsp of olive oil

2 x medium onions, peeled and chopped

10 x cloves garlic, peeled and chopped

1 lb. ground beef

4 x Italian sausages, casings removed

1 x 28 oz can tomatoes, crushed or pureed

1 x small can tomato paste

2 cups beef stock

3 tbsp dried oregano

2 tbsp dried basil

3 x bay leaves

Salt and pepper

Cheese Sauce

2 x eggs, beaten

1/2 cup 35% cream

475 g (1 pound) ricotta cheese

1 cup grated Parmesan cheese

4 cups grated mozzarella cheese

Salt and pepper

Assembly

1 box of ready-to-bake lasagna noodles

1 cup grated Parmesan cheese

Directions:

Tomato Sauce

Heat the oil in a large saucepot and add the onions.

Sauté until they soften and turn golden brown, about 5 minutes, and then add the garlic.

Sauté a few moments more then add the ground beef and sausage meat.

Chop the meats thoroughly with a spoon to break them up into small pieces.

Stir well and heat until the entire mixture is simmering and heated through.

Taste and add salt and pepper to taste.

Cheese Sauce

Whisk eggs and cream together, then stir in the cheeses.

Season with salt and pepper.

Assembly

Preheat oven to 375°F.

Layer the ingredients together in a 9″ x 13″ x 3″ or other baking pan.

Follow this sequence: a cup or so of sauce, a layer of noodles, half of the cheese sauce, one third of the grated Parmesan, noodle layer, meat sauce layer, noodle layer, remaining cheese sauce, one third of the grated Parmesan, noodle layer, remaining meat sauce, remaining Parmesan.

Cover tightly with foil and bake for 1 hour.

Remove foil during last 15 minutes of cooking to allow the top to get golden and crusty.